Antipasti Sandwich Recipe

Name: Sweet Tomatoes Pizza (Newton Centre)s Antipasti Sandwich Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 loaf ciabatta or focaccia loaf; 8 slices genoa salami, thinly sliced; 4 slices provolone cheese, sliced; 1 cup marinated artichoke hearts, drained and quartered; 2 cups fresh arugula; 2 tbs extra virgin olive oil; 1 tsp balsamic vinegar; 1 tsp Kosher salt; 0.5 tsp freshly ground black pepper; 0.25 cup optional: roasted red peppers, drained and sliced; 4 pieces optional: pepperoncini or sliced roasted red chiles; 1 tsp extra virgin olive oil (for brushing); 1 tsp balsamic glaze or extra balsamic vinegar (optional)

Inspired by Sweet Tomatoes Pizza (Newton Centre)

Time20m

Serves2

genoa salami, provolone, marinated artichoke hearts, arugula, extra virgin olive oil & balsamic vinegar (1, 6, 8)

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Ingredients

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Sandwich

1 loaf ciabatta or focaccia loaf

8 slices genoa salami, thinly sliced

4 slices provolone cheese, sliced

1 cup marinated artichoke hearts, drained and quartered

2 cups fresh arugula

2 tbs extra virgin olive oil

1 tsp Aged balsamic vinegar

1 tsp Kosher salt

1/2 tsp freshly ground black pepper

1/4 cup optional: roasted red peppers, drained and sliced

4 pieces optional: pepperoncini or sliced roasted red chiles

Finish (for serving)

1 tsp extra virgin olive oil (for brushing)

1 tsp balsamic glaze or extra balsamic vinegar (optional)

Method

Prepare components

Drain and quarter artichokes

Drain marinated artichoke hearts in a strainer, reserve a tablespoon of marinade if desired, and cut larger hearts into quarters so pieces are bite-sized for the sandwich.

Dress arugula

In a small bowl combine 2 tablespoons extra virgin olive oil, 1 teaspoon balsamic vinegar, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Add the arugula and toss briefly to coat evenly. Taste and adjust seasoning; set aside.

Optional prep

If using roasted red peppers or pepperoncini, pat them dry with paper towel and slice into strips. Reserve separately.

Assemble sandwich

Slice the loaf horizontally to create a top and bottom. If the loaf is large, cut into portions to serve 2–3 sandwiches (this recipe estimated for 2).

Lightly brush the cut surfaces of both halves with 1 teaspoon extra virgin olive oil. This prevents sogginess from the marinated ingredients and adds flavor.

On the bottom half, layer the genoa salami slices so they slightly overlap and cover the surface.

Place the provolone slices over the salami, arranging so cheese covers most of the meat. If you prefer melted cheese, place the open sandwich under a broiler for 1–2 minutes until the provolone softens (watch carefully).

Distribute the quartered artichoke hearts evenly over the cheese. If you reserved a tablespoon of marinade, drizzle it sparingly over the artichokes for extra flavor (do not over-saturate).

Add optional roasted red pepper strips or pepperoncini on top of the artichokes if using.

Mound the dressed arugula on top of the other fillings and press gently to compact the sandwich layers.

Place the top half of the loaf over the arugula and press down gently to compress the sandwich.

Finish and serve

If desired, brush the exterior top of the loaf with a scant teaspoon of olive oil and drizzle 1 teaspoon balsamic glaze or vinegar across the sandwich for added tang.

Using a serrated knife, cut the sandwich into serving portions (2–3). Secure each portion with sandwich picks if needed.

Serve immediately. Leftovers: wrap tightly and refrigerate up to 24 hours; add fresh arugula just before serving if you prefer maximum crunch.